| The wild boar meat is lean and for this particular | | | | popular way of preparing the meat and it is usually |
| reason, it should be cooked at lower temperatures in | | | | served at friend & family reunions. Great |
| comparison with other meats. Whatever you do, do | | | | seasonings include onions, lemon, potatoes as well as |
| not overcook the meat, as you will ruin it. The wild | | | | others; the choice is up to you. It is recommended to |
| boar, raised like beef, is range fed and for this reason, | | | | completely wrap the wild boar meat in order to make |
| it can be served on the rare side. The general rule for | | | | sure the vapors are locked in as well as possible and |
| cooking wild boar meat is "low & slow". For | | | | make sure that the drippings will not escape. |
| cooking roasts, the temperature must be between 250 | | | | Slowly smoke or bake at about 275 -300 degrees |
| - 275 degrees Fahrenheit. | | | | Fahrenheit, turning/rotating the meat in order to make |
| As far as the time for cooking is concerned, it greatly | | | | sure that the meat is being cooked evenly. The time |
| depends upon your personal preference as to how | | | | for cooking depends on the quantity of the meat being |
| well done you prefer to cook your wild boar meat. For | | | | cooked. Entire wild boars should be cooked overnight |
| chops, you will obtain great results baking with a sauce, | | | | or all day as for quarters it requires between 5 - 6 |
| an alternative to this would be pan-frying at medium | | | | hours. |
| heat. It is highly recommended to check the meat from | | | | Wild meat soak and tenderizer is another way to go. |
| time to time so that you will not overcook it. | | | | Skin and debone or quarter the animals out and place |
| The wild boar meat is delicious if barbecued because | | | | the meat in a large ice chest along with the following |
| when it is prepared properly it is very tender and | | | | mixture: ice water, ½ cup of vinegar, medium |
| flavorful. With the wild boar meat, you can also make | | | | large (18 - 20 oz.) size container or real lemon juice. |
| great sausages, jerky as well as ground meat | | | | Soak big portions of meat for 2 or 3 days (changing |
| products. When you will be preparing the wild boar | | | | the water as needed and keeping the ice very cold, |
| meat, remember not to cook it in a microwave | | | | making sure that the entire meat is covered with this |
| because it will become dry and very tough. For | | | | ice). Soak the meat until it turns white and all of its |
| obtaining the best results, slowly thaw the meat the | | | | blood is leached out. Word of warning: if the meat |
| day before cooking it and marinate overnight. For | | | | starts to darken or turn blue, it means that you have |
| marinating, it is highly recommended to use wine or | | | | used too much vinegar but do not worry, the meat is |
| pineapple juice as it contains an enzyme that actively | | | | not ruined, all you need to do is to change the ice |
| breaks down muscle fiber and for this particular | | | | water and reduce/eliminate the vinegar. |
| reason, it is very good as a meat tenderizer. | | | | As a conclusion, cooking the wild boar meat is not a |
| The animal's light fat layer can be easily trimmed but | | | | very hard thing to do and the meat is simply put, |
| many good cooks believe that the fat layer provides a | | | | delicious. As far as the wild boar recipes are |
| "self-basting" element and also helps retaining the | | | | concerned, the variety is quite generous; you just |
| succulence. Smoking the wild boar meat is the most | | | | simply have to take your pick. |